Sun-Dried Tomato Ricotta Stuffed Shells
A delightful twist on a classic Italian dish, featuring creamy ricotta cheese and tangy sun-dried tomatoes, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 12 pieces Jumbo pasta shells
- 15 oz Ricotta cheese
- 1/2 cup Sun-dried tomatoes, chopped
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a bowl, mix ricotta cheese, chopped sun-dried tomatoes, Italian seasoning, salt, and pepper until well combined.
- Stuff each pasta shell with the ricotta mixture.
Baking
- Spread a layer of marinara sauce on the bottom of a baking dish, then place the stuffed shells on top.
- Pour the remaining marinara sauce over the shells and sprinkle with mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Let it cool slightly before serving.
Notes
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the shells in an oven-safe dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) until heated through. You can also freeze the stuffed shells before baking.